Directions

In another large bowl, with mixer on medium speed, beat shortening until softened. Add sugar and beat until fluffy. Beat in egg until well combined. Reduce speed to low. Alternately add flour mixture and molasses mixture; beat just until blended, occasionally scraping bowl with rubber spatula.

Divide dough into 3 equal pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.

Bake cookies 12 to 14 minutes or until edges begin to brown. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and trimmings.

When cookies are cool, decorate as desired with Ornamental Frosting, if using. Set aside to allow frosting to dry. Store cookies (layered with waxed paper if decorated) in airtight containers at room temperature up to 2 weeks or in freezer up to 3 months.